I suspect that my WSM runs hot. I've had several 10lb full packer briskets finish under 10 hours. Not under cooked. Tasted great. Etc. But the temp gauge read between 225 and 275 for the whole cook, which would make me think *at least* to have a 10 hour cook. Which leads me to think that the temp gauge for my WSM 22" is, as I said, running hot.

In your opinion, what's the best after market temp gauge I can get fairly inexpensive?

Last edited by jwh on Fri Sep 08, 2017 1:13 pm, edited 1 time in total.

Do you have any suggestions for "manual" ones (i.e. no electronics involved)?

I have an iGrill from Weber, but was wondering if there is something accurate with which to replace my native Weber gauge that's in the dome? Not lookin' to spend more than $50 at the moment, but doesn't mean I won't on down the road a little bit.

More than likely the issue you are having is due to the therm being in the dome. It's catching all the heat as it rises.you could always get an oven thermometer and put it on your grate. Figure the difference between the two and then you can use your some gauge going forward figuring in the difference.

bsooner75 wrote:More than likely the issue you are having is due to the therm being in the dome. It's catching all the heat as it rises.you could always get an oven thermometer and put it on your grate. Figure the difference between the two and then you can use your some gauge going forward figuring in the difference.